INFLUENCE OF CONSERVATION METHOD (FREEZING AND DRYING) ON COMPOSITION AND CONTENT OF BIOLOGICALLY ACTIVE SUBSTANCES IN ROSACEAE FRUITS (CRUDE HERBAL DRUGS)

Ekaterina Vyacheslavovna Sergunova; Dmitry Olegovich Bokov

doi:10.22159/ajpcr.2019.v12i1.29662

Authors

Ekaterina Vyacheslavovna Sergunova Department of Pharmaceutical and Natural Sciences, Sechenov First Moscow State Medical University, 8 Trubetskaya St., Bldg. 2, 119991, Russia. http://orcid.org/0000-0002-7194-5525
Dmitry Olegovich Bokov Department of Pharmaceutical and Natural Sciences, Sechenov First Moscow State Medical University, 8 Trubetskaya St., Bldg. 2, 119991, Russia. http://orcid.org/0000-0003-2968-2466

DOI:

https://doi.org/10.22159/ajpcr.2019.v12i1.29662

Keywords:

Rosaceae fruits, Rosa cinnamomea, Crataegus sanguinea, Sorbus aucuparia, Rubus idaeus, Aronia melanocarpa, Crude herbal drugs, Drying, Freezing, Total free organic acids, Total flavonoids, Total anthocyanins, Total tannins, Total polysaccharides

Abstract

Objective: Now, five crude herbal drugs (CHD) of fruit morphological group (fruits) related to Rosaceae family included in the Russian State Pharmacopoeia XI and XIII editions: Fructus Rosae (Rosa cinnamomea L. and other species), Fructus Crataegi (Crataegus sanguinea Pall. and other species), Fructus Sorbi (Sorbus aucuparia L.), Fructus Rubi (Rubus idaeus L.), and Fructus Aroniae (Aronia melanocarpa [Michx.] Elliott).The aim of this study was to investigate the effect of freezing and oven drying on the composition and content of individual groups of biologically active substances (BAS) in Rosaceae fruits.

Methods: The groups of BAS were investigated by UV spectrophotometry (flavonoids and anthocyanins), galvanostatic coulometry titration (organic acids), gravimetry (polysaccharides), and titration with potassium permanganate (tannins).

Results: The relation between content of BAS (total free organic acids, total flavonoids, total anthocyanins, total tannins, and total polysaccharides) and fruits conservation method was determined. In frozen fruits total polysaccharides, total free organic acids, ascorbic acid content decreases by 5â€“7%, total flavonoids and total tannins content - 10â€“15%, total anthocyanins content - 25â€“30%. Fruits oven drying at 60â€“80Â°C leads to more significant losses of total anthocyanins, ascorbic acid, and total free organic acids.

Conclusion: The study of BAS stability in frozen and dried fruits was lasting for 12 months. The duration of shelf life for frozen fruits is recommended. Freezing as a conservation method allows to preserve more BAS in Rosaceae fruits. Frozen CHD can be proposed as an alternative to fresh and dried Ð¡Ð Ð’ for the preparation of allopathic and homeopathic medicines.

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Author Biographies

Ekaterina Vyacheslavovna Sergunova, Department of Pharmaceutical and Natural Sciences, Sechenov First Moscow State Medical University, 8 Trubetskaya St., Bldg. 2, 119991, Russia.

Professor, Department of pharmaceutical and natural sciences

Dmitry Olegovich Bokov, Department of Pharmaceutical and Natural Sciences, Sechenov First Moscow State Medical University, 8 Trubetskaya St., Bldg. 2, 119991, Russia.

assistant, Department of pharmaceutical and natural sciences

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